Jalapeno Cheese Bites

Jalapeno Fudge stacked on a serving platter.

5 from 9 votes

Cheddar and Monterey Jack cheese baked in eggs with jalapenos and pimentos. Makes a beautiful holiday appetizer or brunch dish.

Prep Time5

Cook Time30

Total Time35

Course: Appetizer, Breakfast, Side Dish, Snack

Cuisine: American, Texas

Servings: pieces

Calories: 128kcal

Author: Anecia Hero

Ingredients

2 cups shredded sharp Cheddar Cheese
2 cups shredded Monterey Jack cheese
9 large lightly beaten eggs
1 teaspoon garlic powder
⅛ teaspoon salt
½ cup chopped pickled jalapenos , drained
¼ cup chopped pimentos , drained
1 tablespoon butter to butter baking dish

Instructions

Shred cheese; set aside; butter baking dish, drain and finely chop jalapenos and pimentos and set aside. Lightly beat eggs; add garlic powder and salt to eggs and set aside
2 cups shredded sharp Cheddar Cheese, 2 cups shredded Monterey Jack cheese, 9 large lightly beaten eggs, 1 teaspoon garlic powder, ⅛ teaspoon salt, ½ cup chopped pickled jalapenos, ¼ cup chopped pimentos, 1 tablespoon butter
Combine cheeses, jalapenos and pimentos; place in baking dish
Drizzle lightly beaten eggs over cheese mixture evenly
Bake uncovered @ 325ºF for 25-35 minutes, until center comes clean with a toothpick and the top is slightly firm
Allow to cool before slicing into bite size pieces

Notes

This recipe yields about twenty to twenty-four 2" x 2" squares.

Use a slotted spoon to remove jalapenos from jar/can; chop finely until you have enough fil fill a 1/2 cup measuring cup; do the same with the pimentos, but be sure to drain them well first

Test for doneness by inserting a toothpick in the center; when it comes out clean, it's done; you can let the jalapeno egg bake about 5 minutes longer if you want a more golden brown top.

Nutrition